Sweet Potato and Black Bean Enchiladas

4 servings; MFP; See below for updated simplified instructions

• 0.5 tsp oil

• 1 medium sweet potato, small dice so it cooks faster (can be omitted to avoid having to ensure it's done)

• 1/2 med purple onion, diced

• 1/2 pepper, diced

• 1/2 teaspoon ground black pepper

• 3 cloves garlic, minced

• 1/2 teaspoon cumin

• 1 teaspoon chili powder

• 1 cup cooked black beans, drained

• ~90 g / 3/4 cup sharp cheddar Cheese 

• 4 tortillas

• 2 cups Homemade Enchilada Sauce

1. Make sauce ahead.

2. Cut off ~1/6 from each side of 4 tortillas and spread across cutting board.

3. Saute peppers, onions, garlic, mixed veggies or any other veggie in pot.

4. Smash half the beans, add spices and spread across tortillas

5. Add half cheese and sauteed veggies across tortillas

6. In small white old baking pan, add some sauce, then roll tortilla and add and cover with sauce and then cheese.  

7. Bake for 20-25 mins uncovered on lowest rake (no convections) but check if cheese is buring at 15 mins.

1. Preheat oven to 350 degrees. Prepare a 13" x 9" casserole dish by greasing and set aside.

2. In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

3. Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.

4. Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

5. Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.

6. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

7. Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

8. Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.

9. Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.